“What we need now is a corkscrew.” Brusco dei Barbi in the New Yorker (1979)
Montalcino

“What we need now is a corkscrew.” Brusco dei Barbi in the New Yorker (1979)

By chance, our English-language blogmaster came across this short piece below, published in The New Yorker in 1979. Evidently, it’s a transcription of a neck talker that accompanied a bottle of Brusco dei Barbi on its journey to Toronto. The editor found it intriguing enough to transcribe it in its entirety for the magazine. We’ve … Continue reading

Pici, the classic long noodle of Tuscan cuisine, sometimes called pinci in Montalcino.
Montalcino

Pici, the classic long noodle of Tuscan cuisine, sometimes called pinci in Montalcino.

They are served across southern Tuscany: pici (PEE-chee), hand-rolled long noodles made using just flour and water, a classic example of Tuscany’s rustic foodways. In Montalcino, where they are often made with roughly milled flour, they can be called pinci (PEEN-chee). There are myriad theories as to the origin of the name. But it’s probable … Continue reading